Chekkara Pongali

A Special item to render to God. A rich food item. Heavy after taken as brunch or lunch, A whole sweet with different flavor.

Ingredients

Split greengram [Pesara pappu] - 1 cup

Rice - 2 cups

Sugar - 2 1/2 cups

Ghee - 1 cup approximately

Coconut - few fried coconut pieces or grated coconut

Cashews and raisins - few

Preparation

Pressure cook the dal and rice adding 6 cups of water. Make syrup of sugar adding little water. Add this syrup, and 3/4 cup of ghee to the cooked dal and rice mixture. Add the fried cashews, raisins and grated coconut or fried coconut pieces. Add crushed cardamon powder.

Mixed Upma

A best break fast for every one. It is best for the kids who do not like plain ravva upma. It is best for the health and taste.

Ingredients

• Rava - 1 cup
• Oil - 2 tbsp
• Green chillies - 3 to 4
• Seasoning - 1 tsp of toor dal,
• Urad dal ½ spoon
• Mustard seeds ½ spoon
• Jeera 1 spoon
• red chillies 2
• curry leaves few
• Water - 2 cups
• Salt as required
• Tomatoes 2 or 3 (pieces)
• Green peas few
• Cabbage leaves pieces

Preparation:-

1. Fry rava in little ghee or oil until it turns light golden color or the raw smell goes away.Heat the oil in a pan add the seasoning and green chillies.Fry for a min and add 2 cups of water with salt, according to your taste.add tomatoe pieces, and green peas, cabbage leaves. Cover the lid once the water starts boiling add ravva slowly stirring all the time.Cover the lid, and cook on low flame for about 5 min.Serve hot. O.k...

Corn raita

Ingredients:-

Tender corn cobs 5

Curd 1/4 kg

For frying 2 tbsp. oil pepper powder 1 ½ small tsp.

Grated coconut 1/2 cup

Green coriander for garnishing.

Salt to taste

Preparation:-

Shallow fry the whole corn cobs in oil till golden brown. Remove and immerse in cold water. Separate corn from the cob and keep aside. Beat curds; add salt, pepper, grated coconut and corn. Mix well. Garnish with coriander. Serve cold.

PURI

Breakfast with pure is not liked by all at home but in hotels every body will order for the same. I know not the food item which is mainly high energy giving is not opted at home…

Ingredients:

Wheat flour - 2 cups

Ghee - 2 tbsp

Salt to taste

Milk - 4 tbsp

Water to knead dough

Oil to deep fry

Preparation:-

Take a large bowl, add all above ingredients, and Make soft pliable dough using all ingredients. Make some rounds about a small lime size. Roll them with the rolling pin about 4'' in diameter. Then fry in hot oil, till light brown. Turn once and fry other side. Drain and serve hot with spicy vegetable curries (like potato curry).

KEERA{CUCUMBER} CHUTNEY[ SALAD]

The tasty keera chutney as mentioned by my granny is worth to take in summer season. Because the water in the keera makes us cool. The digestive system too will be cool enough to have any thing. In north India consuming Keera in slices is maximum in the name of salad. It is best for health and vigor

Ingrediants:

1. Kheera : chopped to fine grain size.

2. Gingly seed : 1 cup

3. Red chilly : 3 nos.

4. Tamarind. : Juice 5 spoons.

5. Salt : to taste

Method:

Fry Gingly seed and red chilly in a pan till they become golden brown in color. Grind …. Take finely chopped keera in a bowl add powder, salt and tamarind juice. Keep for 3 hours….. The salad or chutney is ready for serve. Is best with rotes or rice.. Try once.. you will lick your fingers. Sure!!

MYSURE BAJJI

Hai , This snake item is light cutta, and smooth ,easy, tastiest food item in evening time ,ingredients are very less , now.. Let us start the dish.

Ingredients :-

Cutta curd - 1 cup

Mida floor - 1 cup

Rice floor - 2 spoons

Salt - to taste

Green chilly - 3 or 4

Fresh coconut grated - 2 spoons

Oil - required deep frying

Vanta soda - pinch

Preparation:-

Take a bowl , pour mida and ad rice floor ,grate green chilly , grated coconut, salt, red chilly powder ½ spoon, and add cutta curd , mix well , heat oil in a pan ,deep fry like bonda , serve hot hot mysure hajji,.

PANASA POTTU [Jack fruit]CURRY

The prime seasonal curry with lots of danger to health but so tasty that is irresistible. The curry once you taste, The taste will make you to repeat. But be cautious it is problematic to your digestive system.

Ingredients:

Tender Jack fruit finely chopped 250 grms
Tamarind Juice ½ cup
Turmaric 1 pinch
Mustered seed powder 3 spoon fulls
Black Gram dal 1 spoon
Chena dal 1 spoon
Hing 1 pinch
Salt to taste
Dry Mirchi 3 nos
Preparation: [It is better to use very tender jack fruit] Take chopped jack fruit into a cooker bowl add turmeric to it. After 2 or 3 whistles remove from cooker and drain the excess water. Take a pan add 3 spoon fulls of oil after getting heat fry gently popu{ Black Gram,Chena dal. Mustered seed, and Dry mirchi. Add cooked jack fruit in to it add salt, tamarind juice to it till it comes to dry state. Then add mustered seed powder.Remove from heat. Take a pan, heat 3 spoon full of oil, add hing to it. Now add this oil. Curry ready Try it in the evening it very irresistible…. Try once..

VADA PAPPU

The special and simple offering to Lord Rama Chandra Prabhu is one more thing that is Vada Pappu. It is simple and said to be most liked by all Deities. Sri Rama Navami which will come in the earlier spring turns the season temperatures to high. The elders kept the festivals with a view to up keep the health of common man by means of offerings to Lords. Vada Pappu is one of that kind.

Ingrediants: Green gram dal and Jaggary

Preparation.: Soak dal for 1 hr. add required quatity of jaggaryto your wish. Finish … That is Vada Pappu. Which will keep the temperature I your body constant.

RAMA RASAM

An item regularly prepared for presenting as offering to Lord Sri Rama on the day SRI RAMA NAVAMI. The special juice that is made very particular on this day is felt that it cures the intestinal troubles. Makes one happy with his life. Truly speaking it helps in digestion and the climatic change in the Country.
Ingrediants.

Jaggary : 100 Grms for 1tr of Water

Pepper : finely powdered 2 Tps.

Mint leaves : 10 leaves

Method: Mix Jaggary in water well, add pepper and mint leaves to it. If possible

add Tulasi leaves too for flavor..

KATTU PONGALI

This is one of the best and easiest, and tastiest vegetarian food ….
“ KATTU PONGALI “ grand maa’s dish “ traditional south Indian food . when ever I make it , I feel blessed. It is also used for offering to God in temples and shrins.


INGREDIANTS:-

Rice - ½ k.g

Green gram dal - 300 grams

Cashewnuts - 50 grams

Ghee - 200grams

Black pepper powder- 5 grams

Jeera - 5 grams

Salt - as required

Curry leaves - 1 smallbunch.


Preparation:-

First wash rice and green gram dal , add required salt and required water, boiled in a pressure cooker, wait 2 whistles , after cool ,heat in a pan add 100 grams ghee, fry cashew nuts, add jeera, and pepper powder, and curry leaves, add boiled rice +green gramdal ,mix well , add rest of the 100 grams ghee , mix well after 2 minutes remove from flame , serve with coconut chutney . o.k

NAVARATAN KURMA

Ingrediants :-

Mixed vegetables - 2 cups

(carrot, beans, green peas,

potatoes,cauli flowe

tomatoes - 3

onions - 3

turmeric powder - 1/2spoon

ginger,garlic paste - ½ spoon

chilli powder - 1 spoon

dhania powder - 1 spoon

garam masala powder - 1 ½ spoon

fresh cream - 2 spoons

milk - 1 cup

salt - to taste

ghee - 2 spoons

cashew - 2 spoons piees

kismis - 2 spoon

tinned pine apple pieces - 2 spoons

paneer small cubes - 50 gms

Preparation :-

Paneer small cubes , deep fry and keep aside, grate onions, put tomatoes,in hot water, for few minutes, peel and smash , heat ghee in a pan , fry onions , and ginger garlic paste,fry in low flame till ghee separates from it, add smash tomatoes, dhania powder, turmeric powder, chilli powder, garam masala powder, and salt, add boiled mixed vegetables, and boil for few minutes, when the gravy thickens, add milk, and cream boil for 1 minute, add fried paneer cubes, and dry fruits, before removing from flame, garnish coriander leaves tasty navarattan kurma is ready. Try your self.

Cabbage Fry

Ingredients:

chopped cabbage 3 cups

very finely chopped 1 onion

turmeric pinch

chilli pwd (adjust) 1 spoon

coriander pwd finely chapped 1 bunch

big pinch cumin pwd 1 large spoon

salt to taste

oil 2 spoons

For seasoning;

cumin seeds ½ spoon

garlic, crushed 3 flakes

curry leaves 2 spoons

Boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside. Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and sauté for a few seconds. Add the chopped onions and sauté till transparent. Add chilli pwd, cumin pwd and combine well. Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves. Serve with rice o.k . Try your self.